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Whole Food Cookies
Recipe by: Tracy Childs of Veg-Appeal
Yield: about 18 cookies
These cookies are easy to make, nutritious, tasty, and very handy for a quick breakfast or snack.
1 Tablespoon ground flaxseed
¼ cup raisins or goji berries
½ cup warm water
½ cup almond butter or peanut butter
1 teaspoon vanilla extract
¼ cup maple syrup
1 cup rolled oats
1 cup oat flour
1 Tablespoon raw pumpkin seeds
2 teaspoons chia seeds
1 Tablespoon hemp seeds
1 teaspoon cinnamon
⅛ teaspoon salt, optional
¼ cup chocolate chips, optional
Preheat oven to 350°F.
Lightly grease or line a cookie sheet with parchment paper.
In a medium bowl, add the ground flax and raisins, then pour in the warm water and give a gentle stir. Allow it to sit a few minutes to soften and thicken. Add in the almond butter, vanilla extract and maple syrup. Stir well.
In a large bowl stir together the rolled oats, the oat flour, along with the other dry ingredients.
Add the wet ingredients and mix well.
Using a cookie scoop or spoon, place 2 Tablespoons of the mixture on the cookie sheet about about 1 inch apart. Using wet fingers, or a spoon, press them into a nice cookie shape. (They will not rise.)
Bake for 10 minutes, until lightly browned on the bottom and allow to cool before eating.
Store in airtight container and enjoy within 3-4 days.
If you don't have oat flour on hand, process rolled oats in the blender to make the flour.
Check the ingredients of the chocolate chips to ensure that they don't contain milk products such as whey or casein. You can purchase non-dairy chocolate chips online if not available locally.